Tortilla de rescoldo is a traditional Chilean unleavened bread prepared by rural travellers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire. It's a simple fla tbreadbread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened?made without yeast.

Recipe Ingredients for Homemade Spanish Bread (rescoldo bread)

Recipe Directions for Homemade Spanish Bread (rescoldo bread)

Mix the flour with the baking soda in a bowl. Then add salt, oil. Mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix for about 8 minutes. Take the ball out and put on a "floured" board and give it a rounded, flattened form. Put a little bit of oil or span to a frying pan and place the flattend dough. Pinch the dough a little bit with a fork. Cover the frying pand and cook for about 10 -15 minutes (with a low flame), until dough has a golden tone.